No question about it, the past year has been an exciting one for new San Francisco restaurants. There were several eateries with counter service that went full service in the evening and a plethora of prix-fixe-only, ultra-fine dining tasting menus as well as sushi restaurants. Also in the mix were some restaurants reimagining American cuisine with focuses on everything from sustainability to pure creativity. These are some of our favorites.

Hashiri
Entering Michelin-starred Hashiri is perhaps the closest thing to being transported to Japan. Traditional Japanese influences meld with the modern in the dining room with plenty of art and a video installation on the ceiling that projects natural imagery that changes with the seasons; in fact, the very theme of the restaurant is the micro changes in season. Perhaps the most luxurious of Japanese restaurants, it quickly earned a Michelin star and offers the unique combination of both omakase-style sushi and kaiseki in one out-of-this-world meal. Expect many courses, each in tune with the season and designed to provide an extremely memorable experience. Make a reservation at Hashiri.

Bellota
Bellota means acorn in Spanish, and, sure enough, the restaurant offers Jamon Iberico De Bellota, the prized ham of Spain. The food and drink is all inspired by various Spanish régions and is created under the watchful eye of executive chef Ryan McIlwraith, who combines the freshest California ingredients with imported Spanish products. There’s a wide range of choices — meats grilled on a wood-fired hearth, paellas, stews, fresh seafood, tapas, montaditos, and bocadillos, and imported charcuterie and cheeses, as well as slow-roasted vegetable dishes. Housed in a historic building South of Market, the interior has a Moorish feel. In addition to cocktails, there is a sizable menu of Spanish wines and sherry. Make a reservation at Bellota.

Corridor
On trend this year? Casual spots serving stellar food. At Corridor, they offer full service in the evenings when you might just need a reservation if you’re going to make it to one of the theaters across the street. The menu is comprised of elevated comfort food — think French onion soup, meatloaf wellington, or butternut squash and leek risotto with maitake mushrooms, black truffle butter, and Parmesan. It’s seasonal, affordable, and brought to you by Michael Mina veterans who know a thing or two about providing fine fare and service regardless of the environment. Downstairs you’ll find a lively bar and communal seating area and on the mezzanine a quieter setting for table service. Make a reservation at Corridor.

The Perennial
The Perennial is one of the more ambitious and unique restaurants to open recently — and possibly ever. Developed by husband-and-wife restaurateurs Anthony Mynt and Karen Leibowitz, known for a number of restaurants in the Mission including Commonwealth, The Perennial was created with the goal of being sustainable in every way possible. Key elements include an aquaponic greenhouse to reduce food waste, bread made with Kernza, a new perennial grain that counteracts climate change, and meat and dairy from ranches engaged in carbon farming. Seasonal dishes show creativity such as delicata squash and chicharónnes with avocado and geranium, paprika, bergamot, and mint. Make a reservation at The Perennial.

Tartine Manufactory
From the acclaimed bakery comes a restaurant — there’s counter service during the day, but also tables you can reserve for dinner Wednesday through Sunday. At dinner, you can expect bread service featuring toppings like cultured butter, buttermilk, and koji salt or sea urchin and mustard smorrebrod. The larger plates have a California sensibility with simple yet enticing combinations like salt-baked whole petrale sole with preserved lemon and pickled onion or skillet roasted chicken with leeks, sherry vinegar, and hazelnuts. Desserts are straightforward, such as rice pudding with persimmon, pomegranate, and almonds or a seasonal Pavlova topped with vanilla ice cream, tangerine, and passionfruit. Make a reservation at Tartine Manufactory.

Leo’s Oyster Bar
San Francisco has its fair share of classic restaurants and bars, but Leo’s has been positively retro from day one. With black and white tile floors, a long pink onyx bar, chandeliers, and splashy tropical wallpaper, it has a decidedly early 1950’s feel. In addition to the platters of chilled seafood, caviar service, and a New England lobster roll, there are also plenty of other seafood entrees, such as miso broiled trout, crab and lobster cakes, seafood bisque, and a tea leaf salad with gem lettuce, crunchy sunflower seeds, peanuts, and toasted garlic that can be served with ahi tuna carpaccio or charred avocado — or both. Make a reservation at Leo’s Oyster Bar.

Little Gem
Little Gem originally opened with counter-only service and a simple mission: to serve delicious food and make people happy. Now, they are full service at dinner. At lunch, you’ll find soups, salads, bowls, and flatbreads with various toppings. At dinner, the menu expands to include small bites, like salmon tartare and Asian-style meatballs, as well as chef plates such as king salmon with red quinoa, kalamata olives, almonds, wilted spinach, and a lemon scallion vinaigrette. Veterans of the Thomas Keller Group run the restaurant, but the concept is all about convenient, accessible dining that’s simple and fulfilling but also happens to be good for you. Yes, it’s gluten-free, dairy-free, and refined sugar-free, but you might never know it. Make a reservation at Little Gem.

Chef Christopher Kostow of The Restaurant at Meadowood and Chef Daniel Patterson of Coi have both earned 2013 Michelin stars.

OpenTable is pleased to highlight the honorees in the MICHELIN Guide San Francisco 2013. Forty-two restaurants are included, with two San Francisco restaurants receiving the Michelin three-star level, the highest recognition in the culinary world, with another six achieving two Michelin stars, including Atelier-Crenn, which moved from one star to two. Thirty-four restaurants earned one Michelin star, with three new additions.

Being included in the respected MICHELIN Guide is a sign of excellence and quality. In the U.S., San Francisco is one of only three cities where Michelin publishes an annual guide. The others are New York and Chicago. The MICHELIN Guide New York 2013 was published October 3rd, and the MICHELIN Guide Chicago 2013 will be announced on November 13, 2012. Honorees include:

Have you dined at any — or all — of this year’s Michelin Guide honorees?

OpenTable is pleased to highlight the honorees in the MICHELIN Guide New York City 2013. Sixty-six restaurants are included, with seven New York restaurants receiving the Michelin three-star level, the highest recognition in the culinary world, with another seven achieving two Michelin stars, including new addition Atera. Fifty-two restaurants earned one Michelin star, with nine new additions.

Being included in the respected MICHELIN Guide is a sign of excellence and quality. In the U.S., New York is one of only three cities where Michelin publishes an annual guide. The others are San Francisco and Chicago. The MICHELIN Guide San Francisco 2013, the city’s sixth edition, will be introduced Oct. 24, and the MICHELIN Guide Chicago 2013 will be announced on Nov. 13.

A single star from Michelin is impressive and indicates that a restaurant is very good, while three stars means that a restaurant is a destination in and of itself, worthy of a special culinary expedition.

Events

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she’s since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.